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5 min
21/01/2026
This article contains five variations for the palak paneer recipe, all of which include the winter greens of your region (bathua, sarson, methi). Using seasonal greens gives you more flavour, a wider range of nutrients, and a more interesting meal.
A classic palak paneer recipe is warm and familiar, something many people have a fondness for, and it is certainly a great recipe, but with the addition of winter greens, you can change how you make it so that it becomes more seasonal, flavourful, and nutritious. In North India, spinach is not commonly cooked on its own during the winter months, but rather combined with other greens to achieve a polished, layered finish in saag-style dishes, packed with nutrients and flavour.
While spinach is rich in iron and features a mild flavour, it is also quite bland. Traditional methods for making saag allow for the inclusion of a variety of greens and offer a better opportunity to combine flavours, reduce bitterness, and improve texture. This mixture provides a more balanced approach to preparing palak paneer by reducing the amount of cream used and avoiding over-spicing. Additionally, combining various green vegetables creates a better overall micronutrient composition of the dish and therefore makes it more filling and appropriate for winter eating.
Bathua has a mild nutty flavour and slight bitterness, which complements spinach very well. The addition of bathua gives structure and body to the palak paneer recipe without overpowering the taste of the paneer. The palak paneer variation has a much more rustic and homelike flavour, as opposed to the restaurant-like gravies found in commercial preparations of saag. Bathua offers an alternative for those who prefer a cosy dish, has a slow-cooked feel and is not overly rich.
Mustard greens (sarson) are another excellent green to mix with spinach. Mustard greens add a great deal of heat and sharpness that can totally transform a palak paneer recipe. When using this green with spinach at a lower ratio, the pungency of mustard greens will add a bold flavour and give it a distinctly “winter” flavour profile. The pairing of mustard greens with paneer will tame their sharpness and make them more accessible to those not accustomed to this type of food.
Fresh methi leaves have a distinct aromatic bitterness that cuts through any heaviness of the dish. Methi is better suited as a secondary herb in palak paneer than as the main green. The addition of methi to the spinach provides additional flavour/character if the amount of methi is limited. Therefore, if you like the more complex, slightly bitter profile when cooking with winter greens, this variation on palak paneer offers greater sophistication.
Combining spinach, bathua and sarson helps create a thick, rich, full-flavoured saag-style palak paneer recipe that is both assertive and harmonious. Spinach lends creaminess to the dish; bathua adds chewiness; and sarson gives the recipe its fiery kick. The paneer is softened against the spiciness of the greens. This version is an example of how regional hybridisation has enabled palak paneer to become more than just palak paneer.
Not all winter greens are so strong. Certain regional varieties of leafy vegetables, such as amaranth and radish leaves, are very mild and naturally sweet, and when combined with spinach, they produce a much gentler palak paneer recipe that is better suited for family-style and everyday eating. This version is still palak paneer as you know it, but also a healthier alternative, thanks to the variety of seasonal greens available.
Different types of greens release moisture at different speeds and contain different amounts of moisture. For mixed green palak paneer recipes, the most precise way to create these dishes is to blanch and purée each green separately (or in a specific stoichiometric ratio). This method guarantees that no green is so dominant that it causes a dramatic colour shift and overcooks the palak paneer. When used properly, mixed greens will enhance the palak paneer dish rather than complicate it.
